Pork and broad bean empanadas
https://www.coop.co.uk/recipes/pork-and-broad-bean-empanadas
These crisp baked South American specialities make a great portable snack
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Feeds
8
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 14g
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Ingredients
- 50g Co-op unsalted butter, cubed
- 125g Co-op plain flour
- 1 1/2 tbsp Co-op semi-skimmed milk, plus extra for glazing
- 100g Co-op British broad beans
- 150g Co-op British pork loin steak, finely chopped
- 1/2 tbsp Co-op olive oil
- 1 red pepper, deseeded and finely chopped
- 2 cloves garlic, finely chopped
- 1/4 tsp paprika
- Zest of 1/2 lemon
- 2 spring onions, finely chopped
- Freshly ground black pepper
Method
- Preheat the oven to 200°C/fan 180°C/ Gas 6
- In a large bowl, rub the butter into the flour with your fingertips until it looks like fine breadcrumbs
- Trickle in the milk, and knead gently to form a dough. Chill
- Meanwhile, simmer the broad beans for 3-4 mins, drain and roughly chop
- Fry the pork in the oil for 3-4 mins, until lightly browned
- Add the red pepper and cook for 2 more mins, then add the garlic and cook for another minute
- Stir in the beans, paprika, lemon zest, spring onions and some freshly ground black pepper
- Add 2 tbsp boiling water, cook for 1 minute then set aside to cool
- Roll out the chilled pastry and cut out 8 circles of about 10cm each
- Fill the middle of each circle with 2 tsp of the pork mixture
- Wet the edges, fold the pastry over and press down to seal
- Cut a small slit in the top of each empanada, brush with milk, and cook on a baking tray for 15-20 mins until golden
